Ingredients:

  • 2.5 lbs (1.1 kg) Bone-in beef short ribs, about 2-3 inches thick
  • 2 tablespoons (30 ml) Olive oil, extra virgin
  • 1 large Yellow onion, chopped (about 1.5 cups)
  • 2 medium Carrots, peeled and chopped (about 1 cup)
  • 2 stalks Celery, chopped (about 1 cup)
  • 4 cloves Garlic, minced
  • 2 tablespoons (30 ml) Tomato paste
  • 1 bottle (11.2 oz / 330 ml) Guinness Stout (or other dark stout)
  • 1 cup (240 ml) Beef broth, low sodium
  • 2 sprigs Fresh rosemary
  • 2 sprigs Fresh thyme
  • 1 Bay leaf
  • 1 tablespoon (15 ml) Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30 ml) All-purpose flour (for dredging)
  • 4 cups (960 ml) Water
  • 1 teaspoon (5 ml) Salt
  • 1 cup (160 g) Polenta (coarse ground cornmeal)
  • 1/2 cup (120 ml) Heavy cream
  • 1/4 cup (57 g) Butter, unsalted
  • 1/2 cup (50 g) Grated Parmesan cheese

Instructions:

  1. Pat short ribs dry with paper towels. Season generously with salt and pepper. Dredge in flour, shaking off excess. Rest on a wire rack after dredging for even browning.
  2. Heat olive oil in Dutch oven over medium-high heat. Sear short ribs in batches until deeply browned on all sides. Remove ribs and set aside.
  3. Add onion, carrots, and celery to the pot and sauté until softened, about 8-10 minutes. Add garlic and tomato paste; cook for 1 minute more.
  4. Pour in Guinness stout, scraping up any browned bits from the bottom of the pot. Add beef broth, rosemary, thyme, bay leaf, and Worcestershire sauce. Bring to a simmer.
  5. Return short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring back to a simmer, then cover and transfer to a preheated 325°F (160°C) oven (or keep on stovetop on the lowest setting). Braise for 3-3.5 hours, or until the ribs are fork-tender.
  6. Bring water and salt to a boil in a medium saucepan. Gradually whisk in the polenta, whisking constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, for about 25-30 minutes, or until the polenta is creamy and thickened. Stir in heavy cream, butter, and Parmesan cheese until melted and smooth.
  7. Remove short ribs from the braising liquid and shred the meat with two forks. Discard bones and herbs.
  8. If desired, strain the braising liquid and return it to the pot. Simmer over medium heat until reduced to a desired consistency.
  9. Spoon creamy polenta into bowls. Top with shredded short ribs and drizzle with the braising sauce. Garnish with fresh parsley, if desired.